We are broke. Really, really, really broke. Moving is expensive and so is setting up house. (and kids in college, and kids who aren’t in college) I know we aren’t the only ones and I know there are folks out there much worse off. It will get better for us (and hopefully for everyone else). Just right now, the bills are flying in and there is no money to fly them out. I hate that. It has hit the point where I am rummaging my brain for the filling, thrifty meals that I do know how to make. Unfortunately, bills just cause the specter of Spam and Macaroni and Cheese to rise up in my brain…my mother’s special version. (substitute mayo for the margarine, add a tablespoon or so of yellow mustard)
Now, this is not the reality in our house. A good friend sent us a 50 buck Trader Joe’s gift card as a thank you and housewarming present, so we are eating pretty fancy bits and pieces. The farmer’s market has some good deals.
I am working on a plan though. Really. I am going to sit down and work out a menu and get back in my pre-move habits. Tomorrow! Really. Hold me to it.
In the meantime, I rummaged through my grandmother’s recipe box for ideas on what to post here tonight. This recipe won’t fly with my tight budget now that I live in the north. However, down south, where pecans are cheap (or free!) this makes a good substitute for hamburgers, veggie burgers or crab/fish cakes. I tend to add some Old Bay (1/2 the salt, 1/2 Old Bay) if I am pretending they are crabcakes.
1 1/2 cups ground pecans
1 egg, well-beaten
2 tablespoons parsley, minced
1 cup milk
1 cup soft bread crumbs
1 teaspoon onion, minced
1 1/2 teaspoons salt
Mix together pecans, soft bread crumbs, well beaten egg, minced onion, minced parsley, salt and milk. Chill for two hours. Drop spoonfuls into hot fat in skillet. Brown about 5 minutes on each side. (You can broil if you prefer) Serve with hot mushroom sauce (my grandmother generally did a diluted, then thickened cream of mushroom for this…I skip this and serve them ala crabcakes or veggie burgers)